Kombucha Margaritas

May 1, 2014

It’s almost Cinco de Mayo and it feels nothing like May or the time for summery drinks. But I had plans to blog about a kombucha margarita and I am following through with those plans, margarita in hand.

I discovered my love for margaritas under equally freakish weather conditions. Does anyone remember the warmest St. Patrick’s Day known to man? It was 2012, I was living in Syracuse and it was 80 degrees. Though I’ve travelled a lot, it was in Syracuse (of all places) on St. Patrick’s Day (of all holidays) that I discovered how much a good – not too sweet – margarita hits the spot.

I’ve always liked to add a splash of sparkling water to my margarita but since I’ve been on a kombucha kick lately, I’ve added that here instead. The kombucha makes this margarita a bit fizzy, tangy and tart: properties I’ve always liked in an alcoholic drink. Kombucha also adds an extra element of health which, of course, means you can enjoy more than one.

WHY IT’S HEALTHY//Kombucha is a lightly effervescent fermented food and, while there are many healthy claims associated with it, I drink it because it’s fermented. All fermented foods contain probiotics, which are beneficial bacteria needed for digestion and proper nutrient absorption. Fresh lime juice is high in vitamin C, which is great for the skin, digestion and is anti-inflammatory. Most commercial margaritas use a ton of refined sugar; this kombucha margarita is slightly sweetened from the kombucha and a pinch of stevia or honey, if desired. //